Rinse fish and pat dry. Cut into bite sized (1/2 inch pieces) and set aside.
In a small skillet saut� bacon until crisp.
Remove bacon, blot excess fat with paper towels, crumble and set aside.
Discard bacon dripping except for approximately 2 tablespoons. Add onions
and saut� in bacon fat until tender but not brown. Transfer onions to a deep
saucepan and add potatoes and water. Cover and bring to a gentle boil.
Reduce heat and simmer for 10 minutes. Add fish and simmer for about 10 more
minutes or until fish and potatoes are done. In a small bowl combine flour
and clam juice and stir with a fork until smooth.
Add to fish and potato mixture stirring constantly to blend flour into
cooking liquid. Stir in evaporated milk, butter and salt and pepper to
taste. Continue heating over medium heat until chowder thickens. Garnish
with crumbled bacon before serving.

John�s Lobster Stock And Pollock
Chowder

4 oz. salt pork,
diced to 1/3 inch pieces

4 tablespoons
unsalted butter

2 large
shallots, diced

1 tablespoon
chopped fresh thyme

2 dried bay
leaves

2 tablespoons
flour

3 cups strong
lobster stock

2 pounds red
potatoes, sliced � inch thick (skin on)

Kosher salt and
black pepper

3 cups whole
milk

3 pounds pollock
(or cod or haddock), cut into 1-inch cubes

2 tablespoons
chopped chives

2 tablespoons
chopped parsley

Heat the salt pork
until golden brown. Add the butter, shallots, thyme and bay leaves. Saut�,
stirring constantly for 5 or so minutes. Add the flour and stir for one
minute. Add one cup of lobster stock, stirring until liquid has thickened.
Add the remaining lobster stock, bringing to a boil. Add the potatoes and
cook for 15 minutes. Add the milk and bring almost to a boil. Add the
pollock and cook for 15 minutes. Let sit for an hour, then re-heat and serve
topped with parsley and chives.

Saut� the shallots and pepper. Add the mushrooms and
tomatoes; bring to a boil. Add the thyme, salt, pepper, and clam juice;
simmer for 30 minutes. Add the pollock (cod or haddock) and the wine; cook
for 15 minutes. Stir in the parsley and serve.

Directions:Preheat oven to 450 degrees F. Score or pound fillets; cut into serving size
pieces. Sprinkle fillets with pepper and spread one side of each fillet with
mustard. Dip fish in flour, coating both sides and shaking off the excess.
Combine the egg and milk in a shallow dish and dip fillets in it, then in
crushed cracker crumbs.In a heavy skillet, heat oil and butter over medium high heat. Saut� fillets
quickly on both sides. Place saut�ed fillets on a baking sheet, and place in
a 450-degree oven for 4 minutes. Serve immediately. Makes 3 servings

Heat a charcoal grill to medium
heat. pint 1 tsp of Redbone Alley Smokey Chipotle Organic Aloli over each
side of the fish fillets. Grill the fillets 3 to 4 minutes pe2r side then
remove them. Cut the cooked fillets in half. Stuff the taco shells with
lettuce first, then the cheese, tomatoes, a piece of fish and a few peppers.
Spoon another tsp or so of Redbone Alley Smokey Chipotle Organic Aloli over
the filled taco shells.

Heat non stick skillet until smoking
hot, Brush 1 tsp of Alley Wasabi Organic Aloli over each side of the tuna
steaks. Gently place steaks in the hot skillet for 3 minutes on the first
side. Flip steak over and cook for 3 minutes for a completely cooked tuna
steak. For rare to medium rare cook for two minutes each side per inch of
thickness. Remove steaks and plate and pour the remaining Alley Wasabi
Organic Aloli over the steaks.

PicklingA traditional pickle recipe - you could use most types of firm-fleshed

Method1. Place fish in a
large glass bowl or crock. Cover with the salt and cider vinegar. Stir until combined.
Cover and refrigerate for 5 days, stirring daily.2.
Drain fish and rinse in cold water. Return fish to bowl, cover with ice water and
let stand for 30 minutes.3. Pack fish loosely in large glass jars, layering with sliced onions
until the jars are filled.4. In a large mixing bowl, combine the white vinegar, sugar and pickling
spices and stir until the sugar is dissolved.5. Cover fish with the sugar-vinegar solution. Seal the jars firmly and
refrigerate for at least 5 days before eating.

Fillet and skin the fish. Arrange the fillets thick end towards the center of a glass or
microwave safe dish. Pour enough milk over the fillets so that they are sitting in it not
covered by the milk. Add a Bay Leaf if you like the flavor of it. Cover the dish and
microwave it on high for 5 minutes. Microwaves vary so be sure you don't over cook the
fillets. Let the meat cool and pick through it to insure there are no bones.

Add the rest of the ingredients to a large mixing bowl. Mix the ingredients thoroughly.
Add the fish and gently fold it in -- try not to break the fish into tiny pieces. I
usually fry them in either Olive Oil or Smart Balance (the Big Tub 67% natural vegetable
oils). Fry them a few minutes on each side till they're golden brown. Drain well on paper
towels. I've tried healthier versions of this recipe by using fat free Mayo, using egg
whites instead of whole egg and baking the cakes after spraying oil olive lightly on a
baking tray.

Combine marinade ingredients in a sturdy plastic bag. Add dogfish and refrigerate 4 or 5
hours. Turn the bag occasionally to make sure the marinade permeates the entire fish.
Preheat your oven to 350 F. Place fish in a shallow baking dish and cook for 30 minutes or
until fish flakes easily. The second time we made this we cut the oregano to 1 tsp., cut
the salt to 1 tsp., omitted the thyme entirely, and instead added some celery salt and
sage.

We
like to serve this with baby Yukon Gold Potatoes. We peel and thinly slice the tatters
placing them in an oiled baking pan. We put a layer of tatters followed by a sprinkling of
grated pecorino cheese. A dash of salt, pepper and some dried parsley. Another layer of
tatters another layer of cheese and so on. Finish with a layer of the cheese for a
topping. The potatoes take about 40 minutes to bake so we usually start the potatoes in
the oven first and add the baking dish of shark meat about 5 or 10 minutes later.

**************************************************

Pan-fried
Skate Wings with Capers4
servings

Cut the wings off the skate soon after landing it and keep them cool as the flesh is very
perishable. I rinse the wings off when I get them home and soak them for a couple hours in
a mixture of water to cover them with a couple tablespoons of lemon juice added to it. Pat
them dry and put them back in the fridge for a couple days to age. The aging supposedly
improves the flavor of the flesh. I left my wings for three days before cooking and
it was fine.

1. Put the skate fillets in a dish large enough to hold them in one layer. Pour the milk
over them and sprinkle with salt and pepper to taste. Turn the fillets in the milk so they
are coated on both sides.

2. Scatter the flour over a large dish. Lightly dredge the fillets on both sides in the
flour.

3. Heat the oil in a large nonstick skillet over medium-high setting. When the oil is hot
but not smoking, add the fillets. If it is necessary to do this in two batches, use the
same oil. Saut� on one side until golden brown, about 3 minutes. Turn and cook on the
other side until golden brown, about 3 minutes more. When the fillets are done, transfer
them to a warm platter or serving plate.

4. Wipe out the pan with a paper towel and return it to the heat. Melt the butter and add
the red peppers, shaking the pan frequently until the butter turns light brown. Add the
capers, cook briefly, and add the shallots, vinegar, and parsley. Cook briefly then stir
and pour the sauce over each fillet evenly. Serve immediately.

* After the first time cooking this recipe we cut way back on the red wine vinegar. We
just add a dash.

Instructions:
Remove broiler pan from oven, line with foil. Set oven to broil. Bring teriyaki sauce to a
boil in a large skillet. Remove from heat. Add fish fillets; turn to coat and let marinate
3 minutes. Arrange fillets in a single layer in the broiler pan. Broil 3 or 4 inches from
a heat source for 9 minutes or until browned. Discard remaining marinade, and rinse
skillet. Put vegetables, seasonings, and oil in skillet, cover and cook for 5 minutes.
Sprinkle fish with green onions, and then broil for another minute. Serve immediately with
the vegetables and noodles. Makes 4 servings.

Have fish cleaned but leave in backbone; wipe with a
damp cloth; place in shallow baking dish. Combine all ingredients except water cress in
large mixing bowl; blend well. Spread mixture over fish, which should be completely
covered. Bake in preheated moderate oven (350 degrees F.) 30minutes, or until completely
brown. Serve very hot on preheated individual plates. Garnish each serving with water
cress or other green herb. VARIATION: Any small, lean-meated fish is very tasty when
prepared as above. Also use any white-meated fillet such as fluke, hake, haddock,
or thin halibut steaks. Baking time approximately same.

*******************************************************

Rolled Flounder Stuffed with Blue Crab Pretty enough for an elegant dinner party, but
substantial enough for a hungry after-fishing fish feast. Takes a little time and a lot of
ingredients, but worth it unless you're broke or in a hurry (unfortunately I'm often both). It
you don't have real blue crab use frozen or imitation crabmeat, but don't expect the
authentic lowcountry flavor.

Melt half the butter in a saucepan. Stir in the flour, and cook about 2
minutes over gentle. Stir in broth and bring to the boil. Add the mushrooms,
and allow to cook until the sauce thickens. Add the cream and re-boil the sauce.
Remove the sauce from the heat, and stir in the brandy, shrimp, crab, bread crumbs,
and salt and pepper. Cut the fish fillets in half lengthwise and spread the filling on
the side of the fish that was skinned. Roll the fish up and secure with cocktail sticks.
Arrange in a buttered baking dish, and dot the remaining butter over the top. Cook in an
oven preheated to 350 degrees Fahrenheit , 20-30 minutes, until the fish is just
firm. Serves 6.

*******************************************************

This recipe came from one of our visitors here at The
Fishing Line:From: "Rob" bigc33@maine.rr.com

Grilled Striped Bass Fillets

Striper fillets
Old Bay Seasoning
Lemon
Pepper
Garlic
Salt

Start grill and put on Medium. Generously sprinkle Old Bay, Lemon, Pepper, Garlic and
salt on striped bass fillets (both sides). Cook on one side about 10 minutes (before the
fillet falls a part) and about 5 minutes on the other side My friends and family love this

Variation: If you have a smoker try putting the stripers fillets in a little bit longer
with your favorite wood (I prefer Apple). If you dont have old bay seasoning you can just
use Lemon Pepper and Garlic Salt and it is still very good. My Saltwater Fishing Page
especially if you plan to come to Maine: http://home.maine.rr.com/bigcountry33/saltwaterfishing.htm

Copyright May 6, 1995-2017
The Fishing Line

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